40+ Easy and Delicious Sunday Lentil Recipes to Nourish Your Week

Sundays are the perfect opportunity to unwind, relax, and savor wholesome meals that bring comfort to the soul.

If you’re looking for nourishing and satisfying dishes that are both healthy and flavorful, lentils are the answer.

Packed with protein, fiber, and essential nutrients, lentils make an ideal base for a wide variety of recipes—from savory stews to vibrant salads and even hearty casseroles.

In this blog post, we’ve compiled 40+ Sunday lentil recipes that will not only fuel your body but also make your taste buds dance.

Whether you’re craving a warm soup, a refreshing salad, or a filling main dish, you’ll find the perfect recipe to suit your Sunday mood.

Get ready to explore the versatility of lentils in ways you’ve never imagined!

40+ Easy and Delicious Sunday Lentil Recipes to Nourish Your Week

Lentils are truly one of the most versatile and nutritious ingredients, making them an excellent choice for your Sunday meals.

Whether you’re cooking up a hearty stew, a light salad, or a comforting casserole, the endless possibilities with lentils ensure there’s something for everyone.

These 40+ Sunday lentil recipes offer a wide variety of flavors and textures, ensuring you never run out of exciting dishes to try.

So next Sunday, embrace the goodness of lentils and treat yourself to a delicious, wholesome meal that will leave you feeling satisfied and nourished for the week ahead.

Hearty Sunday Lentil Soup

A warming and nutritious lentil soup perfect for a cozy Sunday. This recipe features earthy lentils simmered in a savory broth with fresh vegetables and aromatic spices. It’s the ideal dish to enjoy after a busy week, providing comfort and wholesome nourishment.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 can (14.5 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 bay leaf
• Salt and pepper, to taste
• 2 tablespoons olive oil
• Fresh parsley, for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for about 5 minutes, until vegetables begin to soften.
2. Stir in cumin, turmeric, and bay leaf, cooking for 1 minute until fragrant.
3. Add the lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 30-40 minutes, or until lentils are tender.
5. Season with salt and pepper to taste. Remove the bay leaf.
6. Serve hot, garnished with fresh parsley.

This hearty lentil soup is not only filling but also packed with nutrients from the lentils, vegetables, and spices. It is the perfect way to enjoy the comforts of a warm meal while benefiting from the protein and fiber that lentils offer. Ideal for a Sunday dinner, this dish pairs wonderfully with crusty bread for dipping.

Lentil and Spinach Curry

A flavorful, vibrant curry that combines the richness of lentils with the earthy taste of spinach. This dish is full of spices that create a deep, warming aroma, making it an excellent choice for a cozy Sunday meal. It’s not only delicious but also packed with plant-based protein, making it a satisfying option for any vegetarian or vegan dinner.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1-inch piece fresh ginger, grated
• 2 cups fresh spinach, washed and chopped
• 1 can (14 oz) coconut milk
• 2 cups vegetable broth
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garam masala
• 1/2 teaspoon turmeric powder
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• Fresh cilantro, for garnish

Method:

1. Heat oil in a large pan over medium heat. Add onion and sauté until soft and golden, about 5 minutes.
2. Stir in garlic, ginger, coriander, cumin, garam masala, and turmeric. Cook for another minute until the spices become fragrant.
3. Add lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat to simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are soft and the curry has thickened.
5. Stir in the chopped spinach and cook for an additional 5 minutes, allowing the spinach to wilt into the curry.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro.

This lentil and spinach curry provides a comforting combination of creamy coconut milk and rich spices, paired with the nutritional benefits of lentils and spinach. It’s a fulfilling meal that makes the perfect Sunday dinner, especially when served with basmati rice or naan for a complete experience.

Lentil and Roasted Vegetable Salad

A fresh, hearty salad that makes the perfect side or main dish for a Sunday meal. The roasted vegetables add a depth of flavor that pairs beautifully with the tender lentils. This recipe is simple yet delicious and provides a wholesome balance of fiber, protein, and antioxidants.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 sweet potato, peeled and cubed
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil (for dressing)
• 1 teaspoon Dijon mustard
• Fresh basil leaves, for garnish

Method:

1. Preheat the oven to 400°F (200°C). Toss sweet potato, zucchini, and bell pepper with olive oil, salt, and pepper. Spread them evenly on a baking sheet.
2. Roast vegetables for 25-30 minutes, flipping halfway through, until they are golden and tender.
3. In a large bowl, combine cooked lentils with the roasted vegetables.
4. In a small bowl, whisk together balsamic vinegar, olive oil, and Dijon mustard to create a dressing.
5. Pour the dressing over the lentil and vegetable mixture, tossing gently to combine.
6. Garnish with fresh basil leaves.

This roasted vegetable and lentil salad brings together a fantastic combination of textures and flavors. The roasted vegetables provide a smoky sweetness, while the lentils offer a satisfying bite. It’s a light yet filling option for a Sunday meal, and the tangy balsamic dressing ties everything together perfectly. It’s also a great option for meal prep, as it keeps well in the fridge for a few days.

Lentil and Tomato Stew

A flavorful and hearty lentil stew filled with the tanginess of tomatoes and the warmth of spices. This dish is perfect for a Sunday when you crave something comforting yet light. It’s simple to prepare and provides a satisfying meal, rich in nutrients from the lentils and vegetables.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking for 5 minutes until softened.
2. Stir in smoked paprika and cumin, allowing the spices to become fragrant, about 1 minute.
3. Add the lentils, diced tomatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 30-40 minutes, or until the lentils are tender and the stew has thickened.
5. Season with salt and pepper to taste. Remove the bay leaf.
6. Serve hot, garnished with fresh cilantro.

This lentil and tomato stew offers a comforting and rich flavor profile with minimal ingredients. The smoky paprika adds depth, while the tomatoes bring a slight tang that balances the earthy lentils. It’s a simple yet hearty dish that’s perfect for a relaxed Sunday evening, and pairs wonderfully with a side of crusty bread.

Lentil and Carrot Pilaf

A fragrant and colorful pilaf made with lentils and carrots, offering a delightful mix of textures and flavors. This dish is perfect for a Sunday lunch or dinner, as it is both filling and nutritious. The addition of spices and fresh herbs gives it an aromatic touch that elevates the simple ingredients.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 cup long-grain rice, rinsed
• 2 large carrots, peeled and grated
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 tablespoons olive oil
• 3 cups vegetable broth
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method:

1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 5 minutes until soft.
2. Stir in cumin, cinnamon, and grated carrots, cooking for an additional 2 minutes.
3. Add the lentils, rice, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 20-25 minutes, or until the rice and lentils are tender and the liquid is absorbed.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This lentil and carrot pilaf brings together the natural sweetness of the carrots with the earthy flavor of lentils, all complemented by aromatic spices. It’s a filling yet light dish, making it ideal for a Sunday meal. The pilaf is also a great option for meal prep, as it keeps well in the fridge for a few days.

Lentil and Avocado Wrap

A fresh, quick, and satisfying wrap that combines protein-packed lentils with creamy avocado and crunchy vegetables. This recipe is a great option for a Sunday lunch when you want something light but still filling. The combination of flavors and textures makes for a delicious and healthy meal.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 1 ripe avocado, sliced
• 1 small cucumber, julienned
• 1 small carrot, shredded
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 4 whole wheat tortillas
• Salt and pepper, to taste
• Fresh spinach or arugula, for garnish

Method:

1. In a small bowl, mix tahini and lemon juice until smooth. Add a pinch of salt and pepper to taste.
2. Lay the tortillas flat and spread a thin layer of tahini dressing on each.
3. Divide the cooked lentils, cucumber, carrot, and avocado evenly between the tortillas.
4. Add a handful of fresh spinach or arugula to each wrap for added crunch and freshness.
5. Roll up the wraps tightly and slice in half.

This lentil and avocado wrap offers a perfect balance of creamy, crunchy, and savory flavors. The creamy avocado pairs wonderfully with the earthy lentils, while the fresh vegetables and tahini dressing add a burst of freshness and tang. It’s a light, nutritious meal that’s easy to prepare and perfect for a casual Sunday lunch.

Lentil and Kale Soup

A wholesome and nutritious soup packed with tender lentils, hearty kale, and a blend of savory spices. This lentil and kale soup is perfect for a Sunday evening, offering both comfort and health benefits. With its earthy flavors and nutrient-rich ingredients, it’s the perfect dish to recharge for the week ahead.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 large bunch kale, stems removed and leaves chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 bay leaf
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Lemon wedges, for serving

Method:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Stir in cumin, smoked paprika, and bay leaf, cooking for an additional 1-2 minutes until fragrant.
3. Add lentils, diced tomatoes, and vegetable broth to the pot. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are tender.
5. Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is tender.
6. Season with salt and pepper to taste.
7. Serve hot with a squeeze of lemon juice.

This lentil and kale soup is a perfect balance of flavors and textures, with the earthy lentils and kale pairing beautifully with the smoky cumin and paprika. It’s a nutrient-packed meal that warms you from the inside out, making it a great dish for a cozy Sunday. The addition of lemon adds a refreshing brightness, complementing the hearty ingredients.

Lentil and Sweet Potato Tacos

A healthy and vibrant twist on tacos, featuring spiced lentils and roasted sweet potatoes. This recipe is perfect for a fun Sunday dinner or meal prep, offering a satisfying and flavorful plant-based option. With the right balance of sweet and savory, these tacos are sure to become a favorite.

Ingredients:

• 1 cup dried red lentils, rinsed
• 1 large sweet potato, peeled and cubed
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1 tablespoon olive oil
• 8 small corn tortillas
• 1/4 cup red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup crumbled feta cheese (optional)
• Lime wedges, for serving
• Salt and pepper, to taste

Method:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, chili powder, cumin, paprika, cinnamon, salt, and pepper. Spread them out on a baking sheet.
2. Roast the sweet potatoes for 25-30 minutes, or until tender and golden, flipping halfway through.
3. While the sweet potatoes are roasting, cook the lentils. In a saucepan, add lentils and 2 cups of water. Bring to a boil, then reduce to a simmer and cook for 15-20 minutes until tender. Drain any excess water.
4. Warm the tortillas in a dry skillet or microwave.
5. Assemble the tacos by filling each tortilla with a scoop of lentils and roasted sweet potatoes. Top with red onion, cilantro, feta cheese, and a squeeze of lime juice.

These lentil and sweet potato tacos are a delicious, wholesome option for anyone craving a flavorful plant-based meal. The combination of spiced lentils and roasted sweet potatoes creates a perfect balance of textures and flavors, with a touch of freshness from the cilantro and lime. Whether for Sunday dinner or meal prep, these tacos are a crowd-pleaser.

Lentil and Mushroom Stir-Fry

A savory, umami-packed stir-fry featuring tender lentils and earthy mushrooms. This quick and easy recipe is perfect for a Sunday meal when you’re looking for something hearty yet light. The combination of lentils, mushrooms, and a flavorful soy-based sauce creates a satisfying dish that’s both nutritious and delicious.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 cups mushrooms, sliced (button or cremini)
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 tablespoons soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon ground ginger
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 teaspoon chili flakes (optional)
• 2 tablespoons fresh cilantro, chopped
• Cooked rice or noodles, for serving

Method:

1. Heat sesame oil in a large skillet or wok over medium heat. Add onion and garlic, sautéing until softened, about 5 minutes.
2. Add sliced mushrooms and cook for another 5-7 minutes, until they release their moisture and become golden brown.
3. Stir in the cooked lentils, soy sauce, rice vinegar, honey, ginger, and chili flakes (if using). Cook for 2-3 minutes until everything is heated through.
4. Serve the stir-fry over rice or noodles and garnish with fresh cilantro.

This lentil and mushroom stir-fry is a quick, flavorful, and protein-packed dish that is both filling and light. The combination of mushrooms and lentils adds a hearty, umami-rich base, while the soy sauce and rice vinegar give it a tangy kick. It’s a versatile dish that can be enjoyed as a light dinner or served as part of a larger meal. The stir-fry is also great for meal prep and can be enjoyed throughout the week.

Lentil and Butternut Squash Curry

A rich, comforting curry that combines the earthiness of lentils with the natural sweetness of butternut squash. This dish is perfect for a Sunday dinner when you’re craving something hearty yet full of vibrant flavors. It’s easy to make and offers a perfect balance of spices and textures.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 medium butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) coconut milk
• 3 cups vegetable broth
• 1 tablespoon curry powder
• 1 teaspoon ground ginger
• 1/2 teaspoon turmeric
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sautéing for 5 minutes until softened.
2. Stir in curry powder, ginger, and turmeric, cooking for an additional 1-2 minutes until fragrant.
3. Add the cubed butternut squash, lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 25-30 minutes, or until the lentils are tender and the squash is soft.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh cilantro.

This lentil and butternut squash curry is a warming, flavorful dish that brings together the sweetness of the squash and the earthiness of lentils. The coconut milk creates a creamy, rich sauce that perfectly complements the spices. It’s the ultimate comfort food for a Sunday dinner, with a wonderful balance of healthful ingredients and bold flavors.

Lentil and Cucumber Salad with Lemon Dressing

A light, refreshing salad that combines the protein-packed goodness of lentils with the cool crunch of cucumbers. The lemon dressing adds a tangy finish, making it a perfect option for a light Sunday lunch or as a side dish to a larger meal. This salad is easy to prepare and full of fresh, vibrant flavors.

Ingredients:

• 1 cup cooked green or brown lentils
• 1 cucumber, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• 1 tablespoon toasted sesame seeds (optional)

Method:

1. In a large bowl, combine the cooked lentils, sliced cucumber, red onion, and fresh parsley.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
3. Pour the dressing over the lentil and cucumber mixture, tossing gently to combine.
4. Garnish with toasted sesame seeds if desired.

This lentil and cucumber salad is a light, flavorful dish that’s perfect for a Sunday lunch or picnic. The combination of the tender lentils, crisp cucumber, and fresh parsley gives it a satisfying texture, while the lemon dressing provides a refreshing tang. It’s a simple yet healthy option that can be made in advance and enjoyed throughout the week.

Lentil and Chickpea Stew

A hearty and filling stew that combines lentils and chickpeas with a mix of vegetables and spices. This dish is a great choice for a Sunday dinner, offering both comfort and nutrition. The mix of legumes makes it especially protein-packed, while the aromatic spices give it a deep, warming flavor.

Ingredients:

• 1 cup dried green or brown lentils, rinsed
• 1 cup canned chickpeas, drained and rinsed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, peeled and chopped
• 1 zucchini, chopped
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Method:

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and zucchini. Sauté for 5 minutes, until the vegetables begin to soften.
2. Stir in cumin, paprika, and cinnamon, cooking for another 1-2 minutes until fragrant.
3. Add the lentils, chickpeas, diced tomatoes, and vegetable broth. Bring to a boil, then reduce to a simmer.
4. Cover and cook for 30-35 minutes, or until the lentils are tender.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

This lentil and chickpea stew is a nutrient-dense meal, offering a combination of protein-rich lentils and chickpeas, plus a variety of vegetables. The warm spices, such as cumin and paprika, give the stew a comforting depth of flavor, making it perfect for a cozy Sunday evening. It’s a filling, one-pot meal that’s easy to prepare and sure to satisfy.

Lentil and Spinach Stuffed Bell Peppers

A healthy and satisfying dish that pairs tender lentils with vibrant spinach, all nestled in a roasted bell pepper. This recipe is perfect for a Sunday meal when you want something comforting yet packed with nutrients. The combination of earthy lentils, fresh spinach, and a hint of garlic makes this a delightful, filling dish.

Ingredients:

• 4 large bell peppers, tops cut off and seeds removed
• 1 cup cooked lentils (green or brown)
• 2 cups fresh spinach, chopped
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cooked quinoa or rice (optional)
• 1/4 cup grated Parmesan cheese (optional)
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1/2 cup tomato sauce (for topping)

Method:

1. Preheat your oven to 375°F (190°C). Place the bell peppers in a baking dish, cut side up.
2. Heat olive oil in a skillet over medium heat. Add onion and garlic, sautéing for about 5 minutes until softened.
3. Stir in the cooked lentils, chopped spinach, cumin, and salt and pepper. Cook for another 3-4 minutes until the spinach wilts and everything is combined. If using quinoa or rice, stir it in as well.
4. Stuff the bell peppers with the lentil and spinach mixture. Top each with a spoonful of tomato sauce and a sprinkle of Parmesan cheese, if using.
5. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the peppers are tender.
6. Serve hot.

These lentil and spinach stuffed bell peppers are a vibrant and nutritious meal, ideal for a Sunday dinner. The hearty lentils and spinach filling pairs beautifully with the roasted bell pepper, while the optional cheese adds a rich, savory touch. This dish can be customized by adding your favorite grains, making it a versatile option for meal planning.

Lentil and Avocado Toast

A simple, nutritious twist on the classic avocado toast, combining creamy avocado with protein-packed lentils. This is a quick and satisfying Sunday brunch or snack that doesn’t compromise on flavor or nutrition. It’s a wonderful way to start your day with a balance of healthy fats, fiber, and protein.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 ripe avocados, mashed
• 4 slices whole grain or sourdough bread
• 1/2 small red onion, thinly sliced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Red pepper flakes (optional)
• Fresh cilantro, for garnish

Method:

1. Toast the bread slices in a toaster or on a grill until golden and crispy.
2. In a small pan, heat olive oil over medium heat. Add the cooked lentils and sauté for 2-3 minutes until warmed through. Season with salt and pepper.
3. Spread the mashed avocado evenly over the toasted bread.
4. Top each slice with a spoonful of sautéed lentils, followed by thinly sliced red onion.
5. Sprinkle with red pepper flakes, if desired, and garnish with fresh cilantro.
6. Serve immediately.

This lentil and avocado toast is a quick, nutritious, and satisfying meal, perfect for a leisurely Sunday brunch. The creamy avocado and earthy lentils make a delicious combination, while the red onion adds a touch of sharpness. It’s a simple yet filling option that provides a boost of protein, healthy fats, and fiber, all on a crispy slice of toasted bread.

Lentil and Broccoli Stir-Fry

A quick and easy stir-fry filled with tender lentils, crunchy broccoli, and a savory soy-based sauce. This dish is ideal for a Sunday dinner or a weekday meal, offering a healthy balance of protein, fiber, and fresh vegetables. The stir-fry is full of flavor and can be prepared in under 30 minutes.

Ingredients:

• 1 cup cooked lentils (green or brown)
• 2 cups broccoli florets
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1 tablespoon rice vinegar
• 1 tablespoon honey or maple syrup
• 1 tablespoon sesame seeds (optional)
• Cooked rice, for serving

Method:

1. Heat sesame oil in a large skillet or wok over medium heat. Add onion and garlic and sauté for 3-4 minutes until softened.
2. Add broccoli florets and cook for 5-7 minutes until the broccoli is tender but still crisp.
3. Stir in the cooked lentils, soy sauce, ginger, rice vinegar, and honey. Cook for another 3-4 minutes until everything is well combined and heated through.
4. Serve the stir-fry over cooked rice and garnish with sesame seeds, if desired.

This lentil and broccoli stir-fry is a nutritious and flavorful dish that comes together in a matter of minutes. The combination of earthy lentils and crisp broccoli pairs perfectly with the sweet and tangy soy sauce dressing. It’s an easy and satisfying dish for a Sunday dinner or meal prep, ensuring you get a hearty, wholesome meal without much effort.

Note: More recipes​ are coming soon!